Green asparagus with hollandaise sauce

If you're looking for a dish that will impress both family and friends, asparagus with hollandaise sauce is a springtime classic. This version is made with sous-vide, ensuring the asparagus is extra tender and the sauce is silky smooth.

Ingredients for 4 people

1 kg fresh asparagus
280 g butter
4 egg yolks
100 ml water
10 ml lemon juice
Salt

Preparation

The preparation can be done in just a few simple steps. All you need is:

• A high power vacuum sealer
• Sous-vide-set XXL
• R-Vac vacuum bags
• Z-Vac zip vacuum bags
  
  
1. Prepare and cook the asparagus: First, wash the asparagus and peel it thoroughly. Put the peeled asparagus into an R-Vac vacuum bag along with 4 tablespoons of butter and some salt. Seal the bag with a vacuum sealer and cook it for 35 minutes at 85 °C in a sous-vide bath.
   
   
2. Prepare the hollandaise sauce: While the asparagus is cooking, melt the remaining butter in a pot.
   Then seal the open side of the Z-Vac zip vacuum bag with a vacuum sealer. Mix the egg yolks, water, lemon juice, and 1 teaspoon of salt in a bowl, and put the mixture into the Z-Vac zip vacuum bag. Seal the bag halfway and immerse it in the water bath up to the bottom edge of the zip closure, allowing it to submerge. Then, seal it completely.
   
   
3. Cook the sauce and asparagus further: When the asparagus is done, lower the temperature of the sous-vide bath to 70 °C. To do this quickly, cool the water bath with cold water. Then let the asparagus and the hollandaise sauce cook together for another 35 minutes in the water bath.
   
   
4. Blend the hollandaise sauce: Once the cooking time is complete, remove the hollandaise sauce from the water bath and blend it in a mixing bowl with an immersion blender until smooth and creamy.
   
   
5. Plate and enjoy: Place the asparagus on a plate, pour the hollandaise sauce over it, and serve the dish.

Tip for perfect enjoyment

Potatoes are an excellent accompaniment to asparagus with hollandaise sauce. The creamy sauce complements the tender asparagus, creating a festive culinary experience. This recipe also works perfectly with white asparagus. Enjoy!